Angela Wetzel
Free Press Health Columnist

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February 25, 2014
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Health Column: Chocolate Kinnitoo cupcakes, a gluten-free treat

The last couple months have been crazy and, since things settled down this past week, I decided to visit one of my favorite hobbies: baking!

I found a recipe a while back for Chocolate Kinnitoo cupcakes, and since then it’s been sitting on my kitchen counter — taunting me.


2 packages Kinnikinnick Chocolate Kinnitoos

1 package Kinnikinnick Chocolate Cake Mix (mix according to directions on box)

8 oz. cream cheese, room temperature

1/2 cups butter, room temperature

3 3/4 cups powdered sugar

1 tsp. vanilla

Cupcake liners


Preheat oven to 350 degrees. Mix packaged cake mix according to directions. Take 1/2 package cookies and chop coarsely and add to cake mix. Line and fill the cupcake tins and bake according to the directions on the box.


In large bowl, cream together butter and cream cheese. Add vanilla and powdered sugar slowly until blended well. Chop the other ½ package of Kinnitoos finely and add to frosting. Once cupcakes are baked and cooled, decorate with icing and remaining package of Kinnitoos.

I couldn’t find the chocolate cookie with the chocolate center, so I purchased the regular ones with white frosting. I was very impressed with how easily the batter went together, but I was still skeptical on how the cupcakes would turn out with cookies in them. The frosting was very easy as well.

The cupcakes were amazing. Kinnikinnick’s cake mix tasted like a real cake and the texture was very smooth. If I wouldn’t have known better, I would have thought it was a regular cupcake.

The icing also tasted smooth and creamy, and my co-workers were very impressed with the chopped cookies in the icing.

The other thing that impressed me with these cupcakes was that they were still moist and delicious a couple days later. I usually find that gluten-free baked goods go dry quickly, but these did not.

All in all, if you are looking for a special cupcake recipe, the Chocolate Kinnitoo Cupcakes are easy and great for everyone. This recipe could possibly make non gluten free as well using a cake mix and Oreo cookies, so go ahead and experiment!

Do you have a recipe that you’d like me to make? Email me at I’m up for the challenge!

GJ Free Press health columnist Angela Wetzel has celiac disease and is president of Gluten Free Grand Valley, a support group for those with celiac disease and wheat allergies. Contact her at or visit Gluten Free Grand Valley on Facebook.

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The Post Independent Updated Feb 27, 2014 02:01PM Published Feb 28, 2014 11:38AM Copyright 2014 The Post Independent. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.